The spice that started it all! This is my absolute favorite spice and with so many amazing options I think it will be yours too! Check out our Hungarian Paprika for a smooth subtle flavor or the mild version of this smoky treat, Smoked Sweet Paprika.
Smoked Paprikas are harvested in Spain and are generally referred to as “pimentón” and there are three subtle variations of Smoked Spanish Paprika – dulca (sweet), agridulce (bittersweet) and picante (hot). Next to the growing fields most farmers have constructed small smokehouses with concrete floors and wooden grids several feet above the floor. Once the paprika chiles are harvested a fire from slow-burning oak planks is lit on the concrete floor and the peppers are laid out on the grid above the fire. The fire never flames only smolders and the chiles are smoked for 10 – 15 days. The smoked dried peppers are removed from the smokehouse, stemmed and seeded and then milled by electrically powered stone wheels which must turn very slowly as heat from friction adversely affects the signature color and flavor. The repeated grinding between stones is what results in its signature silky smooth texture. Our Smoked Paprika Hot (also called picante) is a Spanish Paprika that has been smoked the traditional way – without the short cuts often found in the larger commercial paprika productions. The end result is a deep, dark earthy red color with a touch of heat (about 500 – 1,000 on the Scoville Heat Units). Now don’t think of this as a “burn your face off” type of heat like you might get with some chiles. This is more of a seductive heat that draws you in. Its characteristic dark red color spreads evenly throughout any dish.
Our Smoked Paprika (Hot) is complex, rich and smoky with slightly pungent undertones. The difference between Smoked Paprika Hot (500 -1,000 SHU) and Smoked Paprika Sweet (100 – 250 SHU) is that the hot version is ground with the seeds of the chile pepper left in and the sweet version has the seeds removed prior to grinding.